Briottet Liqueur de Pain d’Epices (Gingerbread Liqueur) 18% 70cl

£25.50

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Website Maison Briottet

Description

Briottet Liqueur de Pain d’Epices is a gingerbread liqueur made in France by Maison Edmond Briottet. Packed with ginger and spicy notes and is basically Christmas time in a bottle!

Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. The Maison is located in the centre of the town of Dijon in the Burgundy wine-growing region. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne.

Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit, locally sourced where possible, from the most suitable cultivars that provides for the finest flavours. The first step on the ladder in the process is contracting the right growers to produce the finest, best quality, ripe fruit. Then, at the headquarters, the fruits undergo carefully observed maceration with very pure neutral alcohol and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol to create top of the range crèmes and liqueurs.

Briottet Liqueur de Pain d’Epices is made by macerating a blend of gingerbread (cinnamon, cloves, honey and other traditional spices) in pure alcohol resulting in a deliciously sweet and smooth taste. This is then sweetened with fine sugar. No artificial ingredients are used. 

Tasting Notes

Briottet Liqueur de Pain d’Epices is a rich and complex liqueur with a warm and spicy profile. On the nose, this liqueur has a strong aroma of gingerbread, with notes of cinnamon and honey. The palate is filled with the warm and comforting flavors of gingerbread and cinnamon, with a touch of sweetness from the honey. The finish is long and smooth, with a lingering warmth from the spices. 

 

To Serve

This liqueur is best enjoyed neat, served in a small glass as an after-dinner digestif. It can also be used as an ingredient in festive cocktails, adding a delightful spice and sweetness to any drink. It is also a traditional match for Foie Gras and can be poured over your roasts and legs of meat during cooking in the oven — a light gingerbread caramel will form, conferring on the meat a sweet and flavoured taste.

Try in a Gingerbread Old Fashioned:

  • 2 oz bourbon or rye whiskey
  • 1/2 oz Briottet Liqueur de Pain d’Epices
  • 1/4 oz maple syrup
  • 2 dashes orange bitters
  • Orange peel, for garnish
  • Cinnamon stick, for garnish

In a mixing glass, combine the bourbon or rye, Briottet Liqueur de Pain d’Epices, maple syrup, and bitters. Stir until well combined and chilled. Strain the mixture over a large ice cube in a rocks glass. Express the oils from an orange peel over the drink and garnish with the peel and a cinnamon stick.

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